HOMEBREW Digest #451 Mon 02 July 1990

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		Rob Gardner, Digest Coordinator

  Auto Mash (Crawford.WBST129)
  A possible cheap brew kettle? (Kenneth R. van Wyk)
  National Competition Results (hp-lsd.cos.hp.com!att!drutx!homer)
  Subjectivity, AHA Competition Revisited (Jay Hersh)
  Spruce Beer (Gary Benson)
  Oatmeal stout... ("Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503  01-Jul-1990 2053")

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---------------------------------------------------------------------- Date: 29 Jun 90 05:44:49 PDT (Friday) From: Crawford.WBST129 at Xerox.COM Subject: Auto Mash In the latest issue of Zymurgy I saw an ad for Auto Mash. It's a programmable mashing device that uses a heated water jacket for maintaining temp. (to avoid scourching). You simply program what temp and how long for each of up to three temp. rests and start it up. It will even stir the mash if you want. It didn't give a price so I assume it's expensive. Does anyone know anything about this gadget? It sounds like a great idea. I could start the mash in the morning, come back later that day, sparge and boil. It sounds good in theory but I hate to buy it and find out it doesn't work very well. If anyone has any more info. on this device, please let me know. Greg Return to table of contents
Date: Fri, 29 Jun 90 15:19:41 EDT From: Kenneth R. van Wyk <krvw at cert.sei.cmu.edu> Subject: A possible cheap brew kettle? I was out in the Bay area last week, and got to try some of the fabulous microbrews there - great! Anyway, a friend there suggested a cheap source for stainless steel brew kettles. I thought that I'd toss it out here for discussion/suggestions/etc. Apparently (though we're not certain) Budweiser kegs are made out of stainless steel. For the price of the beer + the $15 (or so) deposit, one could cut the top off of the keg and use it as a kettle. It even has nice handles at the top. If I'm not mistaken, a quarter keg is in the order of 7.5 gallons. Cutting and smoothing the top of the keg could be a bit of a hassle, but nothing that a few minutes with an oxi-acetylene torch couldn't cure. So, the main question is - are Bud kegs actually stainless? If not, are there any other kegs that are, and could be used as kettles? Has anyone tried this with or without success? Ideas? If it works, it could be a great source for big and cheap stainless kettles. Thanks for the idea, Dave! Of course, you'd have to find something to do with all of that Bud... Cheers, Ken van Wyk Return to table of contents
Date: Fri, 29 Jun 90 20:17:36 mdt From: hplabs!hp-lsd.cos.hp.com!att!drutx!homer Subject: National Competition Results Here are the results from the AHA National competition. We had 1500+ entries this year. 1. Alt/German AltbierAward Sponsored by Great Fermentations of Santa Rosa, California 1st: Norman Dickerson, Santa Rosa, California Kolch 2nd: Steven Daniel, League City, Texas Hat Trick Alt (or League City Alt Part III) 3rd: Phil Rahn, St. Peters, Missouri The Good Stuff 2. Barley WineAward Sponsored by Edme, Ltd., Mistley, Manningtree, England 1st: Clay Biberdorf, Portland, Oregon Tsampa 2nd: Norman Dickerson, Santa Rosa, California Big Bam Hot Damn 3rd Richard Rinehart, Carrboro, N. Carolina F.U.B. 3. Belgium-Style Specialty BeerAward sponsored by Manneken-Brussel Imports, Austin, Texas 1st: Mr. Terry Olesen, St. Charles, Missouri N/A 2nd: Robert Burke, Milwaukee, Wisconsin Cream City Abbey Ale 3rd: Chris Studach, Eugene, Oregon Unknown 4. Brown AlesAward sponsored by Premier Malt Products, Grosse Pointe, Mich. 1st: Phil Rann, St. Peters, Missouri T-Brown 2nd: Charles Lawhon, Holly Spring, N. Carolina Dottie's Brown Ale 3rd: Michael Oliver, Lake Oswego, Oregon M & B's Special Dark 5. Cream AleAward sponsored by Homebrewery, Fontana, California 1st: Richard Schmidt, Arlington Heights, Illinois Arlington Ale # 33 2nd: Murray Scott, Prince George, B.C., Canada Ernie's Ale 3rd: Hubert Smith, Selma, Oregon Precursor Brew "C" 6. Fruit BeerAward sponsored by The Purple Foot, Milwaukee, Wisconsin 1st: John Abbott, Chico, California 3-Dimensional Raspberry Ale 2nd: Jeff Andersen, Santa Rosa, California Fletcher's Ale 3rd: Stephen Weiler, Niceville, Florida Altar Boys Raspberry 7. Herb BeerAward sponsored by Oregon Specialty Company, Portland, Oregon 1st: Matt Ennis, Cincinnati, Ohio Ginger Honey Lager 2nd: Ray Spangler, ERlanger, Kentucky 3 Wise Guys - One Grand Cru 3rd: Phillip Moeller, Fair Oaks, California Dunkin Ale Ala Bill Owen 8a. Old Pale Ale / Classic Pale AleAward sponsored by Wynkoop Brewing Co., Denver, Colorado 1st: Tom Cooper, Houston, Texas Cascade Delight 2nd: Norman Hardy, Seattle, Washington Cascade Pale Ale 3rd: Robert Burko, Milwaukee, Wisconsin Cream City Pale Ale 8b. Pale Ale / India Pale AleAward sponsored by Wynkoop Brewing Co., Denver, Colorado 1st: Harry Graham, San Jose, California Crocky 2nd Leon Boroditsky, Oakland, California Kwa Kiutt 3rd: Kelly Robinson, Ceres, California Indian Rhino 8c. Pale Ale / British BitterAward sponsored by Wynkoop Brewing Co., Denver, Colorado 1st: Ron Page, Middletown, Connecticut Quick and Dirty 2nd Kathy Pratt, Chico, California Pratt's Ale 3rd: Ken Barry, Martinez, California English Bitter 9. Porter / PorterAward sponsored by The Cellar, Seattle, Washington 1st: Padraic Giffen, Cotati, California Entirely Yours 2nd: Cory Bailey, Sandy, Utah TGI Porter 3rd: Don Moore, Edmonton, AB, Canada Ye Old Porter 10. Scotch AleAward sponsored by Wine & Hop Shop, Denver, Colorado 1st: Jerry Bockmore, Dayton, Ohio Scotch Ale 2nd: Kelly Robinson, Ceres, California Fifty Six Pound Ale 11. Specialty BeerAward sponsored by Beery and Wine Hobby, Woburn, Mass. 1st: Philip W. Fleming, Broomfield, Colorado Anne's Choice Christmas Ale 2nd: Phillip Moeller, Fair Oaks, California Extra Stout Chocolate Porter 3rd: Sal Pennacchio, Staten Island, New York Pumkin Ale #3188 - Hold the Cool Whip 12. StoutAward sponsored by Great Fermentations of Marin, California 1st: Byron Burch, Santa Rosa, California Breakfast of Champions Imperial Stout Framboise 2nd: David Hammaker, Roaring Spring, Pennsylvania Imperial Stout 3rd: Wayne Greenway, Oakland, California Stout 13. Wheat Beer German StyleAward Sponsored by National Association of Wheat Growers, Washington. 1st: Michael Croddy, Colorado Springs, Colorado Colorado Weizen 2nd: Ray Ballestero, Sacramento, California West Coast Wheat 3rd: Art Priebe, Albuquerque, New Mexico El Bock 14. BockAward sponsored by Yakima Valley Hop Growers, Yakima, Washington. 1st: Darryl Richman None Given 2nd Phil Rahn, St. Peters, Missouri Basicly Bock 3rd: Jeff Thomford, Berkley, Michigan Light Heavyweight 15. Continental DarkAward sponsored by Crosby & Baker, Westport, Massachusetts. 1st: Ray Daniels, Chicago, Illinois Diversey Lager 2nd: N. Pablo Tognetti, St. Charles, Missouri St. Louis Dark 3rd: Irvin E. Byers, Chicago, Illinois Continental Dark 16. ExportAward sponsored by DeFalco's Wine and House Beer, Dallas, Texas 1st: Quentin Smith, Rohnert Park, California Expert Export 2nd: Donald Weaver, New Freedom, Pennsylvania Orwig Export 3rd: Eric McClary, Carson City, Nevada Neue Rothenburg 17. MunichAward sponsored by Wines, Inc., Akron, Ohio 1st: Byron Burch, Santa Rosa, California Handbasket Helles 2nd: Larry Polacek, Solon, Ohio Solon Dark 3rd: Rod Romanak, Kailua-Kona, Hawaii Big Island Lager 18. PilsenerAward sponsored by California Concentrates, Acampo, California 1st: Sal Pennacchio, Staten Island, New York BME Pilsener 2nd: Quentin Smith, Rohnert Park, California Pilsener Urpwell 3rd: Gerald Stoker, Los Alamitos, California American Beauty 19. RauchAward sponsored by Jim's Hombrew Supply, Spokane, Washington. 1st: Ron Butt, Aurora, Colorado Across Quincy Smoke 2nd: Ralph Bucca, Huntingtown, Maryland Bar-b-que Ranch 3rd: Andy Runnoe, Monterey, California Rauch! Rauch! 20. SteamAward sponsored by Anchor Brewing Co., San Francisco, California 1st: David Sherfey, La Crescenta, California #26 Steam 2nd: Ralph C. Housley, Sacramento, California Sacramento Steam Beer 3rd: Kelly Dunham, Pacifica, California Steam Cheat 21. ViennaAward sponsored by F.H. Steinbart, Portland, Oregon 1st: Ron Page, Middletown, Connecticut Les Dames De Paris 2nd: Gary Morris, Burbank, California Do-Dew 3rd: Kenneth Waugh, Silver Spring, Maryland Vienna Lager 22. Traditional MeadAward sponsored by Havill's Mazer Mead, Rangiora, New Zealand 1st: Gordon Olson, Los Alamos, New Mexico Sack Mead 2nd: Walter W. Dudley, Golden, Colorado New Moon Mead 3rd: Woodie Beardsley, Salt Lake City, Utah Ole #2 23. Melomel, Pyment, Cyser, Flavored MeadAward sponsored by Friends of Mead, Boulder, Colorado. 1st: John McKew, Davis, California Raspberry 2nd: Buck Wyckoff, Jr., Houston, Texas Foam Rangers 3rd: Mike Sternick, Denver, Colorado Fillmore UPS Cactus Mead Best of Show - Homebrewer of the Year: Richard Schmidt, Arlington Heights, Illinois Arlington Ale # 33 The Somona Beerocrats again won the club trophy. Thanks to Paul Echternacht at the AHA for helping get the file from their Mac to my PC. Jim Homer att!drutx!homer Return to table of contents
Date: 30 Jun 90 00:08:06 EDT From: Jay Hersh <75140.350 at compuserve.com> Subject: Subjectivity, AHA Competition Revisited Hi there, Sorry to take so long to repsond to John Melby's and others comments regarding censorship, and subjectivity, but it's amazing how a silly little thing like a broken leg will slow you down, the bright side is that from now on I'll have enough metal to set off airport detectors everywhere I go. Regarding censorship, those who know me know that I am not an advocate of censorship of any sort, just courtesy and occasionally self-restraint. This leads up to John M's interpretation of my remarks. I thjink John missed the central point. It is not so much a matter of subjectivity (I like this, I don't like this, ..) as much as perceptual ability. The tqwo major points being 1) Individuals have drastically varying abilities to detect flavor characteristics. While perception training can enhance these abilities as far as strengthening recall and identifiaction, you just can't overcome what flavors and thresholds your body is physically limited to. 2) The other major point was that John does point out that judging in style is important, yet I would like to add that I have seen it written that there are as many beer styles as there are brewers (ie there is substantial variability, thus room for subjectivity, even in a well defined style). All of my experience judging at many competitions, with many people, and helping to train people leaves me convinced that unless I really have a feel for a persons flavor perception capabilities and personal tastes their opinion on a beer and even their scores on it (see Chuck Cox's comment on the AHA National competition in recent digest) can be anywhgere from meaningless to totally useless. Regardiung Chuck's comments, I see he put a plug in for a the futility of the current judging system and for Regional eliminations. For those of you who are more recent to this digest 1-1/2 to 2 years ago one of the first real long ongoing discussions I particpated in was a suggestion I made (surprised??) that the AHA competition was useless and that a tiered competition consisting of local, regional and National levels be discussed. I put forth what was a rather half-baked idea on how to pull this off with the active intent of solciting discussion and input. It is my belief that the creation of the "bye" system where a beer which wins at a local or regional competition can go right on to the second round at the Nationals was a result of this and other related discussions. I would like to suggest that perhaps it is time to re-visit this issue, maybe we can generate some good practical ideas and convince someone from the AHA who may be listening that the current systerms still has serious flaws. Jay H. - Need a screw, I've got a few in my leg! P.S. Seems a lot of people are posting requests to be removed from this digest, are these just casual passing readers. Seems to me the dedicated readership has been growing here, but I wonder if Rob G. can post some stats?? Return to table of contents
Date: Fri, 29 Jun 90 23:37:44 PDT From: hplabs!gatech!mailrus!uunet!tc.fluke.COM!inc (Gary Benson) Subject: Spruce Beer Ah! the smell of fresh leaf Nugget hops happily bubbling away! It has been a LONG time since I brewed, and finally decided I wanted a "summer beer" so even as we speak, the Nut Brown Ale I have in mind is starting... When I was picking up this latest batch of supplies, I noticed (and of course had to buy!) a tiny little bottle of "Spruce Essence". It smells really good, but I cannot imagine the character it might add to the beer, never having had a "spruce beer". As usual, the people at the Cellar (home beer and wine shop here in the Seattle area) were not very informative. I wasn't really expecting them to haul a bottle out for me to try, but I have to admit, I did expect more than, "well some people like it, some don't". My only homebrewing book ("The Complete Handbook of Home Brewing") doesn't mention it. I wish the Cellar people had been been able to characterize it in some way. If anyone here ever used it, I'm interested in the answers to a few questions: When is it added? I suspect at bottling time would be fine. Does the beer pick up the soft, semi-sweet medicinal tones that are so predominant in the smell of the essence? Or does something else happen when it mixes with malt and hops flavors? What style of beer is best suited to the use of Spruce Essence? Is there a commercial beer representative of the style that I can obtain here in Seattle? For those who have never seen it, mine is in a small plastic bottle that looked for the world like nose drops, and the only information on the label (besides the maker: Leigh-Williams and Sons of TATTENHALL, Nr. CHESTER) is that the 1/2 fl oz bottle is "Sufficient for eight gallons of spruce beer." Who's used it? Gary Benson -=[ S M I L E R ]=- -_-_-_-inc at fluke.tc.com_-_-_-_-_-_-_-_-_- The price one pays for pursuing any profession, or calling, is an intimate knowledge of its ugly side. -James Baldwin Return to table of contents
Date: Sun, 1 Jul 90 17:56:55 PDT From: "Gary F. Mason - Image Systems - MKO2-2/K03 - 603884[DTN264]-1503 01-Jul-1990 2053" <mason at habs11.enet.dec.com> Subject: Oatmeal stout... I am trying to develop a sense for the different styles of brews - ales and heavier. In the past, I have tasted Guinness stout a couple of times, and found it much too astringent for me. Even porters seem too far to that side of the spectrum. I have never tasted what I knew to be a brown ale. I was at a wedding this weekend in Maryland, and they had some bottles of an oatmeal stout. I was persuaded to try it, and it was very good. My sense is that it wasn't as astringent as the porters I have tried, and certainly nowhere near the stout. It was a very dark brown, and the best description I can make is that it is a VERY heavy ale. Struck me as not to hoppy either. Can anyone enlighten me further on this phenomenon known as oatmeal stout. Thanks...Gary P.S. The stout was Samuael Smith (Tadcaster). Charlie says there is only one brewed commercially, so that may be it. Return to table of contents
End of HOMEBREW Digest #451, 07/02/90 ************************************* -------
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